Angus Beef Chart

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ANGUS BEEF CHART
RIB
SIRLOIN
LOIN
A1
Ground Beef
A3
Arm Pot Roast
B1
Rib Roast
C1, C2, C3
Top Loin Steak
D1, D2, D3
Boneless Sirloin Steak
OTHER CUTS
Beef for Stew
Chuck Pot Roast
Rib Steak
Tenderloin Roast
Rib Roast, Large End
Rib Roast, Small End
Rib Steak, Small End
Top Loin Steak
Sirloin Steak, Flat Bone
Sirloin Steak, Flat Bone
Beef for Stew
Cubed Steak
Cubed Steak
D1
Pin Bone Sirloin
Ribeye Roast
Tenderloin Steak
Boneless
A2
Blade Roast
A4
Flanken Style Ribs
D2
Flat Bone Sirloin
Ribeye Steak
Chuck Eye Roast
C1, C2
T-Bone Steak
D3
Wedge Bone Sirloin
B2
Back Ribs
A3, A4
Short Ribs
C3
Porterhouse
Mock Tender
Steak
A2
A1
B1
E1
C1
Ribeye Roast
Ribeye Steak
Back Ribs
T-Bone Steak
Sirloin Steak, Round Bone
Top Sirloin Steak
C2
Beef for Kabobs
Ground Beef
Porterhouse Steak
C3
Boneless
Boneless
Boneless
Boneless
D3
D1 D2
A4
A3
B2
E2
G1
E3
F3
E4
H1
F2
G2
F1
Tenderloin Roast
Tenderloin Steak
Tri-Tip Roast
Tri-Tip Steak
(Filet Mignon)
(Filet Mignon)
(Filet Mignon)
(Filet Mignon)
E1
Boneless Rump Roast
F1
Shank Cross Cut
G1, G2
Beef for Stew
H1
Flank Steak
E2
Top Round Roast
CHUCK
Flank Steak Rolls
Round Steak
F2
Ground Beef
G1
Short Ribs
7-Bone Pot Roast
Ground Beef
Bottom Round Roast
Beef for Stew
G2
Ground Beef
Inside Skirt
Eye Round Steak
F3
Brisket
Skirt Steak
Cubed Steak
Ground Beef
E3
Tip Steak
E4
Tip Roast
Cubes for Kabobs
Arm Pot Roast
Blade Roast
ROUND
Round Steak
Bottom Round Roast
Bottom Round Steak
Boneless
Boneless
RIB
SHORT
SIRLOIN
Under Blade Pot Roast
Chuck Pot Roast
LOIN
9.5%
9%
8%
ROUND
CHUCK
Eye Round Roast
Eye Round Steak
Top Round Steak
27%
26%
Flanken Style Ribs
Chuck Eye Roast
Short Ribs
Boneless Rump Roast
Tip Roast, Cap Off
Tip Steak
FLANK
BRISKET
FORE
4%
SHORT PLATE
6%
SHANK
Chuck Top Blade Steak
Shoulder Top Blade Steak
5.5%
Mock Tender Roast
(Flat Iron)
4%
A 1200 pound, Yield Grade 1 steer yields
518 pounds of retail cuts from a 750 pound
Shoulder Petite Tender
Shoulder Petite
Tender Medallions
carcass.
SHORT PLATE & FLANK
Skirt Steak
Flank Steak
A 1200 pound, Yield Grade 2 steer yields
502 pounds of retail cuts from a 750 pound
BRISKET & FORESHANK
Brisket, Whole
Brisket, Whole
Brisket, Flat Half
carcass.
A 1200 pound, Yield Grade 3 steer yields
435 pounds of retail cuts from a 750 pound
carcass.
Brisket, Point Half
Shank Cross Cut
Of the retail cuts, on a carcass weight
Key to Recommended Cooking Methods
basis:
Grill or Broil
Roast
31% are steaks
Marinate & Grill or Broil
Stew
31% are roasts
American Angus Association
Skillet
Braise
38% is ground beef and stew meat
Stir-Fry
3201 Frederick Ave., St. Joseph, MO 64506
Pot Roast
(816) 383-5100 •
Meat cut photos and key to recommended cooking methods courtesy of The Beef Checkoff.
01/07

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